Research Article
Tradition Mills’ Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco
Table 3
Fatty acid composition of the studied samples.
| FAs (%) | TZ | KS | SH | ZC | ERR | GR | CH | MI | FBS | BM | Standard (IOC) |
| Palmitic (C16 : 0) | 8.06 | 10.08 | 9.41 | 8.18 | 10.84 | 7.75 | 9.10 | 10.40 | 8.55 | 10.27 | 7.5–20.0 | Palmitoleic (C16 : 1) | 0.55 | 0.43 | 0.72 | 0.62 | 0.95 | 0.56 | 0.64 | 0.50 | 0.62 | 0.75 | 0.3–3.5 | Stearic (C18 : 0) | 2.62 | 2.98 | 2.43 | 2.72 | 2.86 | 2.98 | 2.19 | 2.92 | 2.57 | 2.20 | 0.5–5.0 | Oleic (C18 : 1) | 80.38 | 58.22 | 75.22 | 78.86 | 71.42 | 78.86 | 76.08 | 56.95 | 78.32 | 76.53 | 55.0–83.0 | Linoleic (C18 : 2) | 6.86 | 24.57 | 10.61 | 8.06 | 12.16 | 8.36 | 10.46 | 25.45 | 8.49 | 8.51 | 2.5–21.0 | Linolenic (C18 : 3) | 0.70 | 2.94 | 0.90 | 0.81 | 1.04 | 0.73 | 0.83 | 3.02 | 0.76 | 1.01 | 0.0–1.0 | Arachidic (C20 : 0) | 0.33 | 0.34 | 0.26 | 0.28 | 0.28 | 0.29 | 0.24 | 0.33 | 0.27 | 0.29 | <0.60 | Gadoleic (C20 : 1) | 0.36 | 0.30 | 0.35 | 0.36 | 0.31 | 0.37 | 0.38 | 0.28 | 0.35 | 0.33 | <0.50 | SFAs | 11.05 | 13.45 | 12.13 | 11.22 | 14.02 | 11.06 | 11.56 | 13.71 | 11.42 | 12.80 | | UFAs | 88.93 | 86.51 | 87.85 | 88.78 | 85.94 | 88.94 | 88.45 | 86.16 | 88.59 | 87.20 | | UFAs/SFAs | 8.05 | 6.43 | 7.24 | 7.91 | 6.13 | 8.04 | 7.65 | 6.28 | 7.76 | 6.81 | |
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